Mexican Pumpkin Quinoa Bake
This is a super popular option at my house. My girls eat it straight from the pan and love the leftovers. I love it with some spicy pickled jalapeños, but my girls prefer just the cheese on top. Honestly, this will be your new fall favorite.
Servings: 4
Ingredients
- 1 tablespoon olive oil or other oil
- 3 cloves garlic, minced
- 2 cups pumpkin, diced
- 1/2 red onion
- 1 tablespoon fajita seasoning
- 3 cups spinach or other dark leafy green
- 1 cup cooked quinoa
- 1 can kidney beans
- 1/4 cup Mexican cheese blend
Instructions
- Saute in the oil, onion, garlic, pumpkin, and fajita seasoning until onions are translucent and the pumpkin is tender and starting to crisp. You can test tenderness by piercing with a fork.
- Add in spinach and continue to cook until spinach is wilted and cooked down.
- In a 7X11 pan add beans and quinoa stir in the pumpkin mixture until well combined. Top with cheese.
- Broil on low until the cheese is melted and serve warm.